1. Heat oven to 160c/gas 4 and greas and line a 20*30 cake tin with baking parchment. beat together 250g butter with 250g sugar and the lemon zest until light and fluffy. In a seperate bowl ,break up 4 eggs then gradually beat into the butter mixture. When the eggs are incoperated ,fold in the flour and a third of the blueberries ,then spoon into the tin. Flatten the surface ,sprinkle over another third of the blueberries ,and bake for 20 mins until the surface is set.
2. To make the topping ,melt the rest of the butter ,then stir in the coconut and remaining sugar and eggs until combined. Warm the lemon curd gently for a few minute until it is runny and pourable.
3. After the initial baking ,scatter the remaining blueberries over the top of the cake ,drizzle over the lemon curd and crumble over the coconut mixture. Bake for 20-25 mins until the coconut is golden.Leave the cake in the tin to cool before cutting into 16 squares.
I love blueberries but must be the Fresh ones :P The frozen ones gave a nightmare when I used them with muffin ka. I'm pretty sure it is because of that the brand, "PanAsia", I used tastes like medicine and very sour. Unluckily, there are only 2 brands available in Udon Thani, where I live...the other one is Makro's. Should I give it another try or should I wait for the new season of fresh blueberries? This blueberry crumble looks so yummy....ummm :)
Khun Koy , I used fresh ones and never try on those brands you mentioned.. I think you have to follow what a recipe says..if they use a frozen one ,so I think you can go for it and it doesn't matter what a brand is ! Anyway,I'm not that expert about this thing...so can't really give you a good advice..55
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